Spicy Thai Vegetable Soup

There’s no better way to start off your new year's resolution to eat healthier than with this spicy, hearty soup. We added root vegetables like parsnips and carrots that are in season this time of year, and they have a lot of surprising health benefits. Due to being the root of the plant, they store many vitamins, antioxidants, and are a great source of fiber.

There’s no better way to start off your new year’s resolution to eat healthier than with this spicy, hearty soup. We added root vegetables like parsnips and carrots that are in season this time of year, and they have a lot of surprising health benefits. Due to being the root of the plant, they store many vitamins, antioxidants, and are a great source of fiber. The flavor profile for this dish was inspired by our birthday dinner at one of our favorite Thai restaurants. Yum! – Audrey and Lilly

Spicy Thai Vegetable Soup

2 quarts water

3 stalks lemon grass, stems and leaves removed, finely sliced

1 tablespoon ginger, peeled and grated

1 teaspoon fish sauce (optional)

2 bay leaves

1 large parsnip, peeled and chopped into ½ inch cubes

1 small yellow onion, cut into ¼ inch slices

2 leeks, washed, trimmed, and thinly sliced,

3 large carrots, peeled and cut into ¼ inch slices

½ lb. white mushrooms, quartered

1 cup kale, rinsed and coarsely chopped

1 cup light coconut milk

1 lime, zest and juice

1½ teaspoon sea salt

½ teaspoons freshly ground black pepper

½ teaspoon red pepper flakes

In a large pot, pour in water, add sea salt, black pepper, pepper flakes, ginger, fish sauce, bay leaves, and lemon grass and set to medium heat while you prepare the vegetables.

Once the broth has heated up (about 10-15 minutes), put in parsnip, onion, leeks, carrots, mushrooms and kale. Bring the mixture to a boil, turn heat down to a simmer for 45 minutes or until vegetables are tender. Turn off heat, finish by removing bay leaves and stirring in coconut milk, zest and juice of one lime, serve hot.

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